In the case of cheese, I've had a long-running discussion with French extended family regarding exactly what the words refer to. Norwegian 'cheese' = 'ost', and we refer to the brown cheese produced by boiling and solidifying the left-over whey fluid from cheese production as 'brunost'; 'brown cheese'. This product is important in cultures where food security and calories are held at a premium.
My French relatives however, insist that this is not real cheese, as it is not fermented. But the Norwegian language has no such distinction -- the 'brunost' is an instance of 'mysost'; 'cheese produced from whey'. This is no less real cheese than the one you ferment from caseine.
This naturally led me down a rabbit hole of etymological investigation.
The best conclusion I've reached so far, is that the Germanic words stemming from 'kase', referring to caseine, naturally refer to cheeses that would mostly be fermented, as this is what happens with the solid caseine when you leave it around for a bit. Whereas Norwegian 'ost', stemming from 'yste', the verb for separating the caseine from the whey, makes no such distinction.
And ironically, the Latin-stemming words 'fromage', 'formagio', stem from Latin 'formicum'; something that is cast in a form. Having nothing at all to do with fermentation or even milk!
There are two conclusions here, one being that the dictionary translation of words does not capture somewhat-subtle but sometimes important distinctions between words.
The second conclusion is that my French relatives are wrong and brown cheese is in fact fromage. But not cheese, I will concede as much.